Hope for the Future
Some of our favorite chefs share their culinary wishes for 2022
At the end of December 2020, most of us were still reeling from a global pandemic that wrecked havoc on our health and the economy. Our collective thought was the new year had to be better — and we said good riddance to the past.
Though 2021 did see restaurant dining rooms and bars reboot, for the most part, we’re not out of the woods yet.
Broken Palate asked some of our favorite chefs to look into their proverbial crystal balls and share their thoughts and hopes for 2022.
Donatella Arpaia, Food Network's Iron Chef America and The Next Iron Chef
“My resolution for 2022, both in home cooking and in my professional preparations is the same: elimination of portion distortion. I will strive to create early satiety with natural ingredients and various fresh herbs and spices while eliminating processed sugar.”
Judy Joo, Cooking Channel’s Korean Food Made Simple
“I’d like to see an increase in sustainability and a reduced carbon footprint in the industry as a whole. Here are a few ways we can help: Source as locally as possible to reduce carbon miles on supply chains. Embrace recycling. Maintain and upgrade equipment to be energy efficient. Enforce energy savings habits by controlling water, gas, and electric usage. Use environmentally-friendly packaging and eliminate single-use plastics and non-recyclable items."
Jeff McInnis, Executive Chef-Owner Root & Bone in Miami, New York City, and Indianapolis
“My personal New Year’s resolution is to be a positive, calmer, better chef, father, and person: to give myself the space to continue construction on not only my culinary repertoire but also my family (and especially the food we put on the table at home). These past couple of years have been difficult on our industry but we’ve learned to adapt and persevere. I also anticipate Miami will grow into one of the country’s biggest food meccas this year.”
Michael Schwartz, Chef/Restaurateur, Michael’s Genuine Food & Drink in Miami and Cleveland
"I think we'll see more comfort food on menus next year. I also think veggie-forward dishes will continue to be a go-to as restaurants become more climate-conscious."
Isaac Toups, Chef-Owner, Toups Meatery in New Orleans
"My hope for our industry is that we can learn some lessons from a pretty hard time and make our spaces more accommodating to our employees. I also hope that our spirit of generosity continues on into the future. My final thought is for our fellow restaurants that have struggled mightily — I hope everyone makes it. Also, be kind to your server!"
Sophina Uong, Chef-Owner Mister Mao in New Orleans
“I'm looking forward to learning how I can personally improve as a chef-owner so I can best connect with my employees. I want to have a completely 100 percent open line of communication so that my staff feels comfortable and invested in our brand, in our team, and in each other. People change the system, not the other way around. I hope that 2022 continues to tear down the borders of food. Social media, photographic stories, and food that pays tribute to other cultures show the diversity in food. I hope this is the way to pave stronger equity and celebration of uniqueness in hospitality.”
Dallas Wynne, Executive Pastry Chef, Toothfairy Bakery in Miami Beach
"I’m really excited for the Michelin Guide to make its way to Florida and I can’t wait to watch our local talent continue to flourish and push ourselves to be even better chefs. I’m ready to see all the new tasting menus and inventive dishes that get put up this year. Miami is at a really important point in its food journey and it’s exciting to be a part of it!"